This study employed E-nose, GC-MS, and GC-IMS to analyze the volatile organic compounds (VOCs) of red and black raspberry wines fermented by commercial Saccharomyces cerevisiae (X16, RB2, XarOm). Relative odor activity value (ROAV) analysis, orthogonal partial least squares discriminant analysis (OPLS-DA), and random forest (RF) were employed to assess the VOCs and predict key aroma compounds comprehensively. The results revealed that red raspberry wine has a higher ester content (64.18% of total VOC content), while black raspberry wine showcased a significantly higher terpene concentration (13.60%). Moreover, the raspberry wine fermented with X16 yeasts demonstrated the highest contents of esters (64.88%) and alcohols (26.21%). In contrast, the RB2 yeasts displayed a higher level of terpenes (9.56%). The ROAV analysis, OPLS-DA, and RF models predicted 11 key aroma compounds in samples. These findings would provide valuable data for the application of commercial S. cerevisiae in the flavor modulation of raspberry wine.
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